Bacon pepper pancakes with cheese sauce
Although bacon will always be my first choice for making these savory pancakes, feel free to substitute other cured meats. Ham, crumbled sausage meat, chopped salami or pepperoni are all good.
Ingredients
- 75 grams bacon julienned
- ¼ cup chopped bell pepper
- 2 tablespoons thinly sliced scallions
- 1 cup all-purpose flour do not press into the measuring cup
- ¼ teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- 3 tablespoons melted butter
For the cheese sauce
- 1 cup grated cheese any soft cheese should melt well but mozzarella is NOT recommended for this recipe
- 3 to 4 tablespoons milk
Instructions
Cook the bacon, peppers and scallions
- Heat a non-stick pan. Add the bacon and cook over medium heat until a little fat has been rendered.
- Add the chopped bell pepper and scallions. Cook, stirring for about a minute. Transfer the mixture to a plate and cool.
Make the pancake batter
- Stir together the flour, salt, sugar and baking powder.
- In a mixing bowl, lightly beat the egg and milk.
- Add the flour mixture and stir just until blended.
- Fold in the melted butter.
- Add the bacon mixture to the batter. Stir lightly to combine.
- Reheat the pan (where some bacon fat goodness still covers the bottom) and start cooking the pancakes.
- You should be able to make about eight pancakes with the ingredients given above.
Make the cheese sauce
- Stir together the grated cheese and milk in a microwave-safe bowl.
- Microwave on HIGH for about two minutes or just until the cheese is soft enough to be stirred into a thick, smooth sauce.
Serve the bacon pepper pancakes with cheese sauce
- Stack the pancakes and pour some cheese sauce over them.
- If you want added depth of flavor, color and texture, sprinkle in more sliced scallions and a little cayenne.